delicious food, faster, easier

Looking for a quick and easy side to go with simply grilled chicken or fish? This healthy salad of cracked wheat, herbs and summer fresh produce is just what the dinner doctor ordered.

I couldn’t resist offering up a recipe from my new book One Pan Two Plates Vegetarian Suppers which was released last month. It’s the meatless little sis to my 2013 release One Pan Two Plates: More than 70 complete weeknight meals for two which features mostly meat in the center of the plate. My husband and I are not vegetarians, however, we enjoyed dining on the lighter side and have embraced eating meatless meals a few nights a week. Especially when they are as full of flavor as the 70 plus dishes in my new book.

Loads of fresh herbs and wholesome grains make this light and easy salad so appealing. If you’re not familiar with bulgur, it’s a toasted cracked wheat that plumps up in hot water in a matter of minutes, which makes this salad perfect for a last minute dinner or a delicious side. I’ve included the traditional trimmings of cucumber, radish, tomatoes and green onion along with lots of fresh parsley, mint, lemon and olive oil. When serving this salad as a stand-alone meal I sometimes toss in roasted or grilled red bell peppers, zucchini, eggplant or summer squash to add heft. Or serve with pita bread and store bought hummus. There’s so many ways to turn this salad into dinner. I think the next time I’m going to make pita sandwiches with hummus, grilled chicken strips and tabbouleh stuffed inside. It doesn’t get much fresher, easier or more delish than that.

It’s that easy: The best way to flavor the bulgur is to salt the water liberally. That way the grain absorbs flavored water instead of plain water and the flavor actually penetrates the grain instead of just laying on top of it.

In a 3 qt [2.8 L] saucepan, bring the water to a boil over medium-high heat. Add 1/2 tsp salt to the boiling water and pour in the bulgur. Stir and cover off heat for 15 minutes to allow the grain to soften.

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Book: One Pan, Two Plates: Vegetarian Suppers

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Video: One Pan Two Plates

Book: One Pan Two Plates

After a semester studying in Europe, it became obvious to Carla Snyder that a large portion of the world didn't eat to live, but lived to eat. With a BA in Journalism in hand, she began a 30-year culinary journey as a caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, cookbook co-author and co-owner of Kitchen Counter Points cooking school.